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Apricot and sultana oat cookies

  • 0:20 Prep
  • 0:35 Cook
  • Makes 24


  • 1 1/4 cups plain flour
  • 1 cup rolled oats
  • 3/4 cup caster sugar
  • 1/2 cup diced dried apricots
  • 1/2 cup sultanas
  • 150g butter, chopped
  • 2 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate of soda


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  • 2
    Combine flour, oats, sugar, dried apricots and sultanas in a large bowl. Combine butter, syrup, bicarbonate of soda and 1 tablespoon cold water in a small saucepan over low heat. Cook, stirring for 3 to 4 minutes or until butter has melted. Carefully add butter mixture to oat mixture. Stir until well combined.
  • 3
    Roll level tablespoons of mixture into 24 balls. Place on prepared trays, 3cm apart, allowing room for spreading. Flatten slightly. Bake, one tray at a time, for 15 to 18 minutes or until golden and just firm to touch. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Source: taste.com.au


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